Grilled Portobello Mushrooms With Garlic, Cheese and Pine Nuts

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“This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).”

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I followed the recipe exactly to see how this would taste. Unfortunately, the vinegar just overpowers all the spices. You couldn't taste any hint of the rosemary or the basil. I liked the texture though of the portobellos after this marinade. I couldn't believe how expensive some of the ingredients were either when I went to the store. Although you only needed an ounce of romano and 2 tablespoons of pine nuts, you still essentially have to buy the bag. We found the smallest chunk of cheese and bag of nuts at $10 a piece! It was an alright recipe but not worth the time to marinate nor for the price.

Top Review by

2

people discussing

I followed the recipe exactly to see how this would taste. Unfortunately, the vinegar just overpowers all the spices. You couldn't taste any hint of the rosemary or the basil. I liked the texture though of the portobellos after this marinade. I couldn't believe how expensive some of the ingredients were either when I went to the store. Although you only needed an ounce of romano and 2 tablespoons of pine nuts, you still essentially have to buy the bag. We found the smallest chunk of cheese and bag of nuts at $10 a piece! It was an alright recipe but not worth the time to marinate nor for the price.